recipe | shallot and herb butter

savory butter... Thanksgiving Eve has arrived and with that waves the green flag of preparation for the big day. A holiday staple is my shallot and herb butter. I'm fortunate to be using my shallots from the garden along with some garden sage and parsley. I make up a batch and halved. I set aside one of the halves to be toss with the roasted brussel sprouts, broccoli, and green beans. The other half I use to stuff gently under the skin of the turkey. The result is moist meat that bursts with fresh herb flavor. You can always make a batch ahead and freeze for whenever the need may call.

Shallot & Herb Butter

2 sticks unsalted butter, softened to room temperature

1/2c finely diced shallots

1/4c white wine

herbs of your preference, finely chopped (I used sage, parsley, thyme, and garlic)

cracked black pepper

Place a tablespoon of butter into a saucepan and saute the shallots until opaque. Add the wine and continue to saute until all the wine is absorbed by the shallots. Set aside and cool to room temperature. Mash the softened sticks of butter in a bowl. Add in the shallots, herbs, and pepper and mix well. Scoop into a piece of wax paper and shape into desired shape. Place in refrigerator to harden or freeze to store.